Baked Eggnog Cheesecake—Prototype 24:
Reduce the xanthan gum. That's all.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese (1CT-2YG):
Prepare ahead of time 16 ounces of yogurt cheese, derived from one 32-ounce container of nonfat yogurt. If the resulting yogurt cheese falls below 16 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 8 ounces (1 cup) of whipped, lowfat cottage cheese.

24 oz. (about 3 cups) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1/2 teaspoon nutmeg
2 1/3 cups light eggnog
2 1/2 teaspoons xanthan gum
3 eggs

Place into greased 13" x 9" glass ("Pyrex") pan, and bake in tub at 300 degrees for 90 minutes. Shut off oven afterwards, leaving door slightly ajar, for 60 minutes. Next, remove pan containing cheesecake from tub and oven, and let cool at room temperature for 90 minutes, then (with cheesecake still in pan) refrigerate.

Eggnog Cheesecake—Prototype 24

A bit soft, but fine otherwise.

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